FOOD COOKING APPLIANCE AND METHOD OF USE

Description

OBJECT OF THE INVENTION

The present invention relates to an appliance for saving cooking time, more particularly to an oven with a stainless steel cavity relying on the reflection of heat in the center of the oven, and more specifically to an electric oven and a method for reducing the time of the cooking process.

BACKGROUND

Generally, ovens are used to bake food (for example, cakes). The baked items will hereafter be referred to as “food” or “meal” but will not be limited to these.

It is quite common to detect the temperature level in the center of the oven using temperature sensors provided on the grill and/or bottom of the oven. A signal from the temperature sensor is used to estimate the temperature of the food that is being cooked according to the actual characteristics of the food that is being cooked. A temperature measurement of the food itself is used; if the food is not cooked inside its mold, the temperature is too low, while if the food is fluffy and cooking, the temperature is at its stable and balanced value for cooking. The sensors are periodically tested to provide voltage values that are filtered, cleaned and entered into a processor, which includes a module to determine when the temperature is correct so that the programmer knows the programming cycles.

The effectiveness of sensors for accurately determining the temperature of the food that is being cooked is high, since sensitivity is not lost when the food is almost cooked or for small amounts of food. Thus, the voltage signal from at least one temperature sensor may be highly variable during the cooking time and may not accurately reflect the temperature of the food or meal being cooked. The food may at some times be in contact with the temperature sensor and at other times not, given the generally random cooking patterns of food and the amount of food.

As might be expected, another factor that affects sensor accuracy in detecting the temperature occurs when the food is not cooked evenly. That is, some portions of the food may be less cooked than other portions of the food, and these portions may not be accurately detected by the sensors.

Therefore, in order to avoid having uncooked portions of food at the end of the cooking time, the oven must switch elements on and off, cycling the cooking time after the temperature level at which the sensitivity of the temperature sensor is lost, increasing or decreasing the cooking time. The risk of cooking using energy-saving ovens is that the food may not be cooked enough because the oven temperature can often affect the appearance of the food. Therefore, a processor must be provided to accurately calculate and compensate times and to predict the cooking time required by the cooking cycle. The problem, therefore, is to provide the oven with the flexibility to adjust the cycle time based on certain factors, such as the temperature and the operating time of the oven, the voltage, and the times needed to reach certain voltages; these factors are in turn a function of other factors. The problem to be solved is to have the food cooked at the end of the cooking cycle, in view of the predetermined or user-selected cooking, the baking quality, and the energy restrictions and level, allowing a lower level of energy consumption and user satisfaction for a correct cooking of the food inside the oven.

The above problems are attempted to be solved in different ways in the prior art; for example, U.S. Pat. No. 6,012,444 discloses a rotisserie with radiant burners and blowers in order to try to provide an even cooking of the product being broiled.

US patent application publication no. 2006/0157469 discloses plates directed toward the cooking surface of an oven for the purpose of cooking a product.

US patent application publication no. 2016/0327278 discloses an oven having an infrared element, thermal insulation layers, and a plurality of air channels for passing heated air throughout the oven cavity.

Patent application publication no. WO 2021/077577 A1 discloses a method for controlling a cooking appliance, wherein the temperature and heating time of a heating part are determined to preset a relationship between the cooking rate of the food with the heat and the cooking time, and wherein the heating of the heating part is controlled according to the heating power and the duration of the heating.

BRIEF DESCRIPTION OF THE INVENTION

The present invention relates to a food cooking system comprising an appliance with a stainless steel cavity having a reflective coating; at least one heating element arranged around the cavity; at least one food temperature sensor, arranged inside the cavity, on an upper surface of the stainless steel cavity; at least one inlet temperature sensor, arranged inside the cavity, on the upper surface of the stainless steel cavity; at least one cavity temperature sensor, arranged inside the cavity, on the upper surface of the stainless steel cavity; an electronic controller having an analog/digital converter for receiving the signal representation sent from said at least one food temperature sensor and the at least one food temperature sensor; a central processing unit determining the on and off time of the at least one heating element, the at least one food temperature sensor, the at least one inlet temperature sensor and the at least one cavity temperature sensor; and a display panel with a user interface through which the on and off times of the at least one heating element and the operating temperature of the at least one heating element are entered.

The description provides illustrative examples of various aspects and embodiments of the present invention, and an overview or framework is intended to be provided for understanding the nature and character of the aspects and embodiments claimed. The present invention may present several modifications and alternative constructions, some of which are detailed in the drawings below. However, it should be clear that the intention is not meant to limit the invention to a particular embodiment or form, but rather the present invention should cover changes, additions and modifications as part of its scope. Independent aspects and advantages of the present invention will become apparent to those skilled in the art upon review of the detailed description and figures.

The accompanying figures are included to provide further illustration and understanding of the various aspects and embodiments, and are incorporated into and constitute a part of this specification. The Figures, together with the specification, serve to explain the aspects and embodiments described and claimed.

BRIEF DESCRIPTION OF THE DRAWINGS

The illustrative embodiment can be described with reference to the accompanying figures, whereby:

FIG. 1 shows a perspective view of a food cooking appliance.

FIG. 2 shows a flow chart of a cooking method in the food cooking appliance of the present invention.

FIG. 3 shows a flow chart of a dynamic cooking method in the food cooking appliance of the present invention.

FIG. 4 shows a flow chart of a convection cooking method in the food cooking appliance of the present invention.

FIG. 5 illustrates a variable “d”, which is the amount that can vary with respect to time and power variations to give a safe output with the specification temperature.

FIG. 6 illustrates the thermodynamic layers on the inner surface of the appliance cavity.

FIG. 7 illustrates possible fan resistance and fan positions without being restrictive of the geometry illustrated.

DETAILED DESCRIPTION OF THE INVENTION

The following detailed description is exemplary only and is not intended to limit the described embodiments or the application and uses of the described embodiments. As used herein, the word “exemplary” or “illustrative” means “serving as an example, instance, or illustration”. Any implementation described herein as “exemplary” or “illustrative” should not necessarily be construed as preferred or advantageous over other implementations. All of the implementations described below are exemplary implementations provided to enable those skilled in the art to make or use the embodiments of the disclosure and are not intended to limit the scope of the disclosure. In addition, for purposes of description herein, the terms “end”, “upper”, “lower”, “right”, “left”, “vertical”, “horizontal”, “lateral”, “longitudinal” and derivatives thereof are related to the invention as shown in the figures. In addition, there is no intention to be subject to any explicit or implicit theory presented in the technical field above, background, brief summary or the following detailed description. It should also be understood that the specific devices and processes illustrated in the accompanying drawings, and described in the following description, are merely exemplary embodiments of the inventive concepts defined in the attached claims.

The illustrations generally show non-limiting aspects of the systems and methods of the present description. The various aspects of the present descriptions of the devices should not be construed in any way as limiting the description. In addition, any modifications, concepts, and applications of aspects of the description are to be construed by those skilled in the art as comprised by, but not limited to, the illustrations and descriptions herein. Several modifications, equivalents, variants and alternatives, however, will be readily apparent to those skilled in the art. Any and all such modifications, variants, equivalents and alternatives are intended to fall within the spirit and scope of the present description.

As used herein, the singular articles “a”, “an”, and “the” include plural referents unless expressly and unambiguously limited to one referent. The term “proximal” refers to a direction toward the center or a central region of a device. The term “distal” refers to an outward direction extending away from a central region of a device. However, it is to be understood that the description may assume several alternatives, variations, and sequences of steps, except where expressly stated otherwise. It is also to be understood that the specific devices and processes illustrated in the accompanying drawings and described in the following description are non-limiting representations of several aspects of the description. Therefore, the specific dimensions and other physical characteristics related to the aspects described herein are not intended to be and should not be considered as limiting.

Unless otherwise indicated, all ranges or ratios described herein are meant to encompass any and all sub-ranges or sub-ratios incorporated herein. For example, an established range or ratio of “1 to 10” should be considered to include any and all sub-ranges between (and including) the minimum value of 1 and the maximum value of 10; that is, all sub-ranges or sub-ratios that start with a minimum value of 10 or less, such as, but not limited to, 1 to 6.1, 3.5 to 7.8, and 5.5 to 10. Unless otherwise indicated, all numbers expressing dimensions, quantities of ingredients, flow rates, pressures, etc., used in the description and claims, are to be construed as modified in all instances by the term “approximately”. For the purposes of the present description, the term “approximately” determines a range of ±10%, whereby if a value of “approximately 30%” is specified, the value is within a range of 27% to 33%.

The term “a plurality” used throughout this description refers to a defined number of elements that ranges from 2 to 20.

The term “at least” used throughout this description indicates a minimum value or lower limit for the element to which it refers.

The term “food” or “meal” refers to the objects or items that will be cooked or baked in the kitchen appliance.

The term “Not added” refers to a predetermined time value in a table, where the savings are a function of the appliance time, cycle time, baking level, and restrictions.

The term “Cooked” is a term used in relation to completing the baking action.

The term “Calibrations” refers to the total summed data of the temperature behavior at the center of the appliance.

The term “Temperature selection” refers to a value that determines the temperature selected for the food inside the appliance.

The term “Preheated” refers to a set value at which the appliance will be approaching the temperature at which it was selected to bake in the appliance.

The term “temperature level” is a user-selected parameter.

The term “Restrictions” refers to the possible restrictions that are encountered in energy consumption.

The term “Less time” is the time that does not extend the cooking cycle to the minimum time to cook the food in the appliance.

The term “minimum bake time” or “minimum time” is the pre-set, test-based, calculated minimum time that the appliance must be turned on to achieve a target cooking level, which is a function of the cooking type, baking level, load weight and restrictions.

The term “type of cooking” is a parameter selected by the user.

The term “raw voltage” refers to voltage without any type of signal conditioning or digital signal processing, but rather the simple acquisition of the voltage being measured.

All documents, such as but not limited to granted patents and patent applications, referred to herein, unless otherwise indicated, are to be deemed to be “incorporated by reference” in their entirety.

The food cooking system of the present invention comprises an appliance, such as an oven, with a stainless steel cavity, in a particular embodiment having a reflective coating such as enamel; the stainless steel cavity has a generally cubic shape, has sides with the same coating and is closed between the joints defining an opening for arranging at least one lamp. Inside the cavity there are supports where at least one grill (2) is positioned. The cavity comprises a lower wall (8), an upper wall (1), parallel to each other, as well as a rear wall (16), said rear wall (16) being perpendicular to said lower (8) and upper (1) walls, between the lower (8) and upper (1) walls there are two side walls (3 and 7), perpendicular to both said lower (8) and upper (1) walls as well as to the rear wall (16), access to the cavity is through a front door (not illustrated) mounted on a front frame (5) having a seal (6), the front frame (5) is coupled to the appliance by means of hinges (4). Above the upper wall (1) there is a chimney (21).

At least one heating element arranged around the cavity, preferably an electrical resistance (15, 17, 19), which is energized and heated to provide the appropriate temperatures for cooking food; said at least one heating element comprises in one embodiment a lower heating element, an upper heating element and a rear heating element; in an alternative embodiment, said at least one heating element comprises alower heating element, an upper heating element, a right heating element and a left heating element; in another alternative embodiment, said at least one heating element comprises a lower heating element, an upper heating element, a rear heating element, a right heating element and a left heating element surrounding the stainless cavity with a coating.

At least one food temperature sensor (22), arranged within the cavity, on an upper surface of the stainless cavity; at least one inlet temperature sensor (18), arranged within the cavity, on the upper surface of the stainless cavity; an electronic controller having an analog/digital converter for receiving the signal representation sent from said at least one food temperature sensor (22) and the at least one inlet temperature sensor (18); a central processing unit determining the on and off time of the at least one heating element, the at least one food temperature sensor (22) and the at least one inlet temperature sensor (18); and a display panel with a user interface by means of which the on and off times of the at least one heating element, the at least one food temperature sensor (22) and the at least one inlet temperature sensor (28) and the operating temperature of the at least one heating element are entered.

In a particular embodiment, the rear heating element comprises a convection fan, with a convection resistance (19), a convection motor (23) and a cover (9), in connection with the stainless steel cavity, to provide a constant flow of hot air into said stainless steel cavity and keep the interior space at the appropriate temperature; in a particular embodiment the lower heating element comprises at least one “bake” resistance (17), in a particular embodiment the upper heating element comprises at least one “broil” resistance (15). Said at least one “bake” resistance (17) is located below the lower wall (8) and above a deflector (20), the at least one “broil” resistance (15) is located below the upper wall (1).

The central processing unit has a feature called “Dynamic Bake”, where activating the user interface on the display panel will open an options menu for the user, displaying the functions “Dynamic Bake” or “Dynamic Convection Bake”, so that the user can select the cooking mode. The user will select the desired cooking temperature (suggested to be between 176.67° C. (350° F.) and 204.45° C. (400° F.)). The electronic controller responds to a voltage signal from the food temperature sensor and measures the degree of cooking of the items. However, it is important to keep an eye on the baking behavior.

The electronic controller is also coupled with at least one inlet temperature sensor (18), such as, for example, a thermistor. The at least one inlet temperature sensor (18) detects the temperature entering the appliance and how heat is reflected by it. A corresponding temperature signal is sent to the electronic controller. The electronic controller is also coupled with at least one food temperature sensor (18) of the cavity that detects the temperature of the cavity heat reflection and sends a corresponding temperature signal to the controller. The electronic controller interprets these signals to generate a heat reflection temperature parameter based on the inlet temperature rise and/or a cooking parameter based on an algorithm. These parameters, among others, are used to select a target temperature signal, which in turn is used by the controller in conjunction with a filtered and/or noise-reduced voltage signal from the at least one food temperature sensor (18) to control the operation of the appliance, to obtain a target voltage or target temperature signal.

The signal representation from an A/D converter and a signal from a counter/timer are sent to the central processing unit (CPU) for further processing of the temperature signal, which is described in detail. The CPU also processes the signals from the temperature sensors respectively using two different analog-to-digital (A/D) converters. The CPU is powered by a power source, said CPU comprises one or more processing modules stored in a suitable memory device, such as a read-only memory ROM, to predict a temperature percentage or degree of cooking of the food in the appliance based on the electrical resistance of the food, as well as to process the elapsed time and view the cycles of the cooking time according to the algorithm. Once the cooking time has been determined according to the algorithm, a signal is sent to the CPU. These respective specific signals are sent to a preheating module when this ends, which in turn sends respective signals to continue the algorithm with the selected cooking mode.

The electronic interface and display panel allow a user to configure the operation of the appliance and also allow monitoring the progress of the respective operation cycles of the appliance with the cycle times of the on and off switching elements within a certain time determined in the algorithm.

The CPU and ROM can be configured to comprise the algorithm process for switching elements on and off. The processor estimates the on and off times of the elements based on the algorithm. Providing the appropriate temperatures for the chosen cooking mode of at least one food temperature sensor (18), in the elapsed time and in the additional time. The processor filters the temperature signal, which corresponds to a voltage signal, and compares this with the target heat signal to control the operation of the appliance. The processor selects the cycle process for the defined time between the switching on and off of the elements in the algorithm. The preheating in all modes is the same. However, each mode after preheating changes the on and off times of the elements.

When the food inside the appliance with the at least one food temperature sensor (18) it decreases due to the changes in the heat reflector, thus decreasing to a value lower than that specified for the temperature of the food. However, if the food does not contact the heat reflector for an extended period of time to overcome the delayed response time associated with the algorithm, then the signal reading does not reach its stable heat state (end of preheating). For smaller quantities of food, it is noticeable that the minimums are further away from the actual temperature, compared to larger loads. Meaning that the more food there is, the more heat flow changes its behavior inside the cavity. However, the slope of the curve immediately preceding the minimum for faster cooking is usually because the algorithm was modified to benefit the cavity material.

Generally, stainless steel is a difficult material to heat. However, once it has been heated, the heat reflection increases its effectiveness in cooking food by approximately 25%. Cooking occurs much faster in less time, thereby saving energy when using the appliance. The fast cooking algorithm (Dynamic bake) is designed to raise temperatures moderately for more efficient and faster cooking with better performance results. The electronic controller and/or processor detect when the preheating is complete, immediately starting the cooking or baking. The processor and/or controller uses this information to extrapolate the predicted heat signals for each minimum and/or maximum. When the temperature signal sent is equal to or during a certain time is on average equal to the target temperature, this information is extrapolated. The processor helps to prevent adding time resulting in a more efficient and faster cooking.

Thus, in the present invention, food can be cooked in less than 20 minutes and thereby adjusted to provide correct baking, saving energy when using this function.

In order to have uniform baking at the end of cooking, the appliance extrapolates the cooking time thanks to the cavity with better heat reflection after the resistances are programmed by the algorithm to switch on and off for better heat reflection. It also uses the convection fan to establish a constant heat flow inside the cavity. Obtaining that the voltage of at least one inlet temperature sensor (18) is equal to the target voltage, which is the level where the at least one inlet temperature sensor (18) loses sensitivity.

Therefore, the processor must calculate and compensate times accurately and predict the minimum and fastest cooking time at the same time. The problem, therefore, is to provide the appliance with the flexibility to adjust the cycle time by means of the times in the programming parameters and the preheating time and cooking mode based on previously mentioned factors, such as the type of cavity, the cooking level, restrictions, the type of cycle, and the amount of food, among other factors.

Thus, the cooking cycle of the present invention allows food to be cooked in less time compared to traditional cooking methods, adjusting the times of the heating elements so that the time the elements are on is shorter and adjusting the time to improve the flow of heat within the cavity; the improvement in cooking time results in energy savings.

Thus, in the quick cooking time method for the food appliance of the present invention, the baking cycle is started after the user has selected in the control panel a cycle type and a cooking level for the desired food. Once the cycle has started, the electronic controller and/or CPU determine the temperature and mode that the user prefers. Once all the above data has been determined and is available (mode type and temperature type), the “temperature” value and the Dynamic bake value are established based on the temperature and cooking type, according to a table of predetermined values, as well as other values such as the “Cooking mode” and the “Selected temperature”. Once the target temperature value is set, it is compared with the filtered temperature, and if the filtered temperature is higher, a time is set to achieve the target. Subsequently, and having all the aforementioned values, the programmed “preheat” time is run through calibrations and based on the or Dynamic convection bake value, which is also established through a table of default values. Finally, the time for the previously selected cooking mode is started.

A flow chart of a cooking method is shown in FIG. 2. In the diagram, a user 101 is shown entering a particular cooking mode and temperature selection into a user interface 103, where the user interface 103 is powered by a power supply 105. When the user 101 enters the cooking mode and temperature selection into the user interface 103, it is determined by a temperature sensor that sends data to a card 107 whether the temperature is lower than the temperature selected by the user 101. If the temperature is lower than that selected by the user 101, a relay 109 is activated in order to switch on at least one heating element 111 within the cavity of the appliance 113, where the temperature sensor 115 of the cavity of the appliance 113 is capable of measuring the temperature with a certain frequency within said cavity of the appliance 113. The determination by means of the temperature sensor that sends the temperature data to the card 107, and the subsequent cycle is cycled until reaching the temperature selected by the user 103. In addition, if the temperature is lower than that selected by the user 101, a preheat work cycle 119 is initiated, whereby the cavity of the appliance 113 is preheated and a cooking process 117 is initiated by which the heating element is switched on for a certain time. Preferably, said determined time of the cooking process 117 lasts from 35 to 120 seconds. Once the preheat cycle 119 is finished, the temperature sensor 107 again determines whether the temperature is lower than the temperature selected by the user 101. If it is determined by a temperature sensor sending data to the card 107 that the temperature is equal to or greater than the temperature selected by the user 103, then a cooking work cycle is started, where the appliance will remain in this cooking state for the time selected by the user, or for the necessary time. Having determined with the temperature sensor that sends data to the card 107 that the temperature is equal to or greater than the temperature selected by the user 103, the cooking process 117 of the preheat cycle 119 begins, a cooking mode 123 selected by the user 101 in the user interface 103 is started, and a bake resistance is switched on 125 for a certain time, where said certain time lasts from 12 to 30 seconds, subsequently switching off the bake resistance 127 for a certain time, where said certain time lasts from 12 to 30 seconds. The switching on 125, 129 and switching off 127, 131 of the bake resistance are cycled as many times as necessary, with the condition that the second switching off 131 is greater than the first switching off 127. The on and off set times may be the same as, or longer than, the off times depending on the selection made by the user 101 in the user interface 103. The process ends 133 when the series of conditions specified by the user 101 when selecting the cycle in the user interface 103 are met.

A flow chart of a dynamic cooking method is shown in FIG. 3. In the diagram, a user 151 is shown entering a particular selection into a user interface 153, where the user interface 153 is powered by a power supply 155. When the user 151 enters the selection into the user interface 153, a temperature sensor that sends data to a card 157 determines whether the temperature is less than the temperature selected by the user 151. If the temperature is lower than that selected by the user 151, a relay 159 is activated in order to switch on at least one heating element 161 within the cavity of the appliance 163, where the temperature sensor 165 of the cavity of the appliance 163 is capable of measuring the temperature with a certain frequency within said cavity of the oven 163. The temperature sensor that sends the temperature data to the card 157 determines the temperature, and the subsequent cycle is cycled until reaching the temperature selected by the user 153. In addition, if the temperature is lower than that selected by the user 151, a preheat work cycle 169 is initiated, whereby the cavity of the appliance 163 is preheated and a cooking process 167 is initiated by which the heating element is switched on for a certain time. Preferably, said determined time of the cooking process 167 lasts from 35 to 120 seconds. Once the preheat cycle 169 is finished, the temperature sensor 157 again determines whether the temperature is lower than the temperature selected by the user 151. If it is determined by the temperature sensor sending data to the card 157 that the temperature is equal to or greater than the temperature selected by the user 153, then a cooking work cycle is started, where the appliance will remain in this cooking state for the time selected by the user, or for the necessary time. Having determined with the temperature sensor that sends data to the card 157 that the temperature is equal to or greater than the temperature selected by the user 153, the cooking process 167 of the preheat cycle 169 begins, a cooking mode 173 is started using a convection resistance selected by the user 151 in the user interface 153, and a bake resistance 175 is switched on for a certain time, where said certain time lasts from 35 to 70 seconds, subsequently switching off the bake resistance 127 for a certain time, where said certain time lasts from less than 1 second to 15 seconds. The bake resistance is switched on 179 again for a set time, where the set time lasts from less than 1 second to 15 seconds. The bake resistance is then switched off again 181 for a certain time, where said certain time lasts from 2 to 15 seconds. The switching on 175, 179 and switching off 177, 181 of the bake resistance is cycled as many times as necessary, with the condition that the second switching off 131 is greater than the first switching off 127. The set times for switching the bake resistance on and off can be the same as, or longer than, the off times, depending on the selection made by the user 151 in the user interface 103. The process ends 183 when the series of conditions imposed by the user 151 are met when selecting the cycle in the user interface 153.

A flow chart of a dynamic convection cooking method is shown in FIG. 4. In the diagram, a user 201 is shown entering a particular selection into a user interface 203, where the user interface 203 is powered by a power supply 205. When the user 201 enters the selection into the user interface 203, a temperature sensor that sends data to a card 207 determines whether the temperature is less than the temperature selected by the user 201. If the temperature is lower than that selected by the user 201, a relay 209 is activated in order to switch on at least one heating element 211 within the cavity of the appliance 213, where the temperature sensor 215 of the cavity of the appliance 213 is capable of measuring the temperature with a certain frequency within said cavity of the appliance 213. In the same manner, the relay 209 is actuated to switch on at least one convection element 210 within the appliance cavity 213. The determination by means of the temperature sensor that sends the temperature data to the card 207, and the subsequent cycle is cycled until reaching the temperature selected by the user 203. In addition, if the temperature is lower than that selected by the user 201, a preheat work cycle 219 is initiated, whereby the cavity of the appliance 213 is preheated and a cooking process 217 is initiated for a certain time. Preferably, said determined time of the cooking process 217 lasts from 35 to 120 seconds. Likewise, the convection fan is switched on 218 for a set time, where the set time for the fan to be on lasts from 25 to 110 seconds. Finally, the broil element is switched on at 220 for a set time, where the set broil element time lasts from 40 to 90 seconds. Once the preheat cycle 219 is finished, the temperature sensor 207 again determines whether the temperature is lower than the temperature selected by the user 201. If it is determined by the temperature sensor sending data to the card 207 that the temperature is equal to or greater than the temperature selected by the user 203, then a cooking work cycle is started, where the appliance will remain in this cooking state 223 for the time selected by the user, or for the necessary time. Having determined with the temperature sensor that sends data to the card 207 that the temperature is equal to or greater than the temperature selected by the user 203, then the convection process 225 starts 226 for a certain period of time, where said certain time lasts from 3 to 20 seconds. Subsequently, a cooking mode 227 selected by the user 201 in the user interface 203 is started, and the bake resistance 228 is switched on for a certain time, where said certain time lasts from 2 to 20 seconds. At the end of the cooking mode 227, the broil mode 229 starts for a certain time 230, where the certain time lasts from 1 to 16 seconds. Once the broil mode 229 has finished, a first adaptation period 231 is allowed, where the time of the first adaptation period lasts from 3 to 10 seconds. Once the first adaptation period has elapsed, the convection fan is switched on 233 for a set time, where the set time lasts between 70 and 150 seconds. When the convection fan is switched off 235 because its set time has elapsed, a second adaptation period is carried out for a certain time, where the determined time of this second adaptation period lasts from 3 to 10 seconds. The cooking work cycle is cycled as many times as necessary. The process ends 237 when the series of conditions imposed by the user 201 when selecting the cycle in the user interface 203 are met.

The combinations presented will be present in the traditional cooking modes and in the dynamic cooking modes. The dynamic modes will be discussed in detail and a mention of protection will be made for the traditional modes without going into further detail since they represent the modes that the user already uses and is familiar with in traditional enameled cavities.

The traditional cooking method is based on an enameled cavity that has been used not only by the current manufacturer but by all other manufacturers on the market for this type of unit. This traditional cooking method is not eliminated from the market; users are simply offered new alternatives that improve, take advantage of and provide a better cooking experience by taking advantage of the cavity and the combinations of time, parameters and heating elements.

For all the combinations shown in the elements, 3 heating elements are being used, preferably 3 resistances, “bake” resistance (17), “broil” resistance (15), convection resistance (19), which can have simple or double configurations and which can be presented in particular cases as hybrid elements that help even more with cooking, all this to deliver the cooking method starting from “preheat”, stabilization and stable cooking mode of the food.

The ranges for the present invention for the power of the “bake” resistances (17) go from 1000 to 5000 W, the ranges of the “broil” resistances (15) are in the ranges of 1000 to 5000 and the ranges of the convection resistances (19) are between 1000 and 5000, which allows us to make part of the combinations shown in the table using the stainless steel cavity with its surface finish.

The time for the combinations is key to achieve the appropriate results, the intervals of the resistances (15, 17, 19) when switched on vary according to the ranges presented, as well as the form and the on sequence are also protected in the present invention. For each of the combinations, the resistances can be used with the times individually or in such a way that the different resistances (15, 17, 19) are switched on and off to raise the temperature and/or maintain the cooking method of the selected mode.

The combinations in traditional cooking modes allow to manage cooking times already familiar to users using some of the total combinations that can be used for the product. The basic approach to exemplify with traditional baking or “bake” and convection baking leaves the user the normal history of cooking as has been done over time with enameled cavities. Using a stainless steel cavity as a quick example can be used with a smaller number of energy cycles of the resistances obtaining a cooking result desired by the user in traditional recipes.

Traditional recipes are associated with a specific result that may already be familiar in recipes found in different means and this way of cooking for the traditional theme has to be maintained so that the user does not lose that familiarity and gains style and sophistication with energy savings with this new style of cavity.

With regard to traditional baking, the most common cooking temperatures are listed only as examples. It is worth mentioning that the control of the units allows an increase/decrease in temperatures degree by degree. The baking temperatures or bake examples will be (clarifying that they are not exclusive, the minimum acceptable temperature for the cooking modes is 76.667° C. (170° F.), 176.667° C. (350° F.), 204.444° C. (400° F.), 232.222° C. (450° F.), 246.111° C. (475° F.) and 260° C. (500° F.), which can be changed taking into account the type of food and the preferences of the users when looking for their favorite cooking. For any preference according to a recipe, the associated times can be changed and the use of the different resistances can also be varied. To select the Bake 350 mode and for the initial use by the user, three basic combinations are provided.

In the first iteration; the Bake 350 mode corresponds to a traditional cooking mode in which only the bake resistance (17) can be used during the preheat cycle and only the bake resistance (17) can be used during the stabilization or baking cycle, using for this case all the normal time once the user has chosen to put their food in their oven for normal cooking. In the second iteration of this traditional Bake 350 mode it is possible to use the “bake” resistance (17) in combination with the “broil” resistance in times that range from 0 to 25 seconds for the “bake” resistance (17) immediately after switching off and starting the cycle of the broil resistance or broil 0 to 25 without these times being the only ones that exist or being restrictive; all on/off cycles could be from 0 to X seconds provided that a safety problem is not generated for the product. In this second iteration, another pair of general combinations can be generated where “bake” and “broil” are used in different stages, either preheat or stable cooking where the user's food is already in the cavity in cooking mode and many particular combinations can be generated by varying the on and off times of the resistances both in the preheat stage or in the cooking stage to generate the desired result for the user. The third iteration for this traditional Bake 350 mode can use the bake resistance (17) and the convection resistance (19) in times that range from 0 to 25 seconds of on and off for both resistances without these being the only times or being restrictive; in this particular mode using the convection resistance (19) the convection fan can also be used, which offers another pair of combinations with its use and without its use and continuing with the same rule previously mentioned plus the fan, everything can be varied and we can obtain 8 general combinations plus the particular ones by varying the on times of the resistances as well as the convection fan. The fourth and fifth iterations would be respectively for the traditional Bake 350 mode to use only the broil (15) or convection (19) resistances to achieve preheat or stable cooking by varying the on and off times of each of these to provide the desired cooking result for the user.

The traditional Convection Bake 350 mode features the same iterations and more combinations, since it must be taken into account that the convection fan can be switched on and off for each of the options in addition to the fact that the fan on times can be varied, which generates more combinations for these cooking modes.

Each of these iterations described above only as examples that generate the combinations also using the different states of the parameters that are illustrated in the table and taking into account the time that can be varied for the on and off of the resistances are sought to be protected in the present invention.

The traditional cooking modes, as already mentioned, are maintained because they are familiar to the user and dynamic cooking modes are added, which represent an innovation in the way of cooking.

This innovation presents the details of the combinations, resistances, times, parameters, inlet and outlet temperatures in the cavity for the dynamic cooking modes offered to the user and which offer or could offer optimal cooking results for users.

The first mode that is presented to choose any of its combinations to have the desired cooking mode, would be the Dynamic Bake function. In this mode we can have the combinations of use of bake resistance (17) only to achieve preheat and stable cooking as an example without it necessarily being the only one; the Dynamic Bake 350 mode, the time for this combination would be at 100% bake resistance (17) and it seeks to obtain an optimal development to achieve the desired temperature and the desired stabilization in regular cooking.

The time for the Dynamic Bake 350 mode using the bake resistance (17) can be summarized in the following tables in which one more variable will be added, the resistance distance “d”, in addition to the time (on/off) and the power of the resistance.

FIG. 6 exemplifies the variable “d”, which is how much the time and power can vary with respect to time variations to give a safe output with the coating specification temperature, particularly a TEON coating. These 3 variables and output represent the geometric, thermodynamic, electrical, and time variables of the protection elements.

The coating specification temperature is protected by the distance “d”, the power “W” in watts of the resistance and the variations that we have in table “F” give us the final combinations to obtain the adequate cooking protected for this invention.

The specification temperature varies with respect to “d” if the distance increases; several things can happen to maintain the temperature specification, either the resistance on time is increased or the resistance power is increased, or if the distance increases the resistance on time and power can be increased.

The specification temperature varies with respect to W (resistance power); if the resistance power increases either the distance has to increase or the time has to decrease, or if the distance increases the temperature has to increase and the time has to decrease; in either case, one of the variables can be fixed and the other vary.

The specification temperature may also vary with the exposure time of turning on the resistance, that by increasing this time would require increasing the distance d and/or decreasing the power, in which case one of them may remain fixed and the other vary, and vice versa.

Table B describes the use of temperature in Dynamic Bake 350 mode using only the bake resistance (17) with the distance “d” in times of 5 seconds on, with a resistance power of X watts; again it should be noted that both the distance “d” and the time of 5 seconds and the power are not restrictive and depend on the safe result of the coating specification temperature.

TABLE B
Temp ° F.	Mode	Resistances	Time(s)	Intervals	Distance
350	Dynamic Bake	Bake	0-5	continuous cycle	d
350	Dynamic Bake	Bake	Off (3)	continuous cycle	d

In tables A1 to A4 of combinations for the distance “d” described above, it should be noted that it becomes relevant when for this function only the “bake” resistance (17) is used or a combination of bake resistance (17) with broil resistance (15) or a combination of “bake” resistance (17) with convection resistance (19) or a combination of the 3 resistances is used. When a combination is used that does not use bake resistance (17), that only uses convection resistance (19) or broil resistance (15), individually or combined, the variable “d” does not apply for the off time of the bake resistance (17) or the power “W” of the bake resistance (17) since it will not be on to achieve the intended cooking.

	TABLE A1
	Bake

	Range per									Parametric
Common	degree	Temperature					Set	Parametic	Parametric	cook
Values	° F.	range	Resistances		Preheat	Cook	Temp	preheat	cook	range

Normative	350	340	Bake	Bake	0-5	0-20	170	−20	−10	−10-0-10
		350	Broil	Broil	0-60	0-5	389	−20	−10	−10-0-10
		360	Conv	Conv	0-10	0-10	390	−20	−25	−25-0-25
				Fan
				Conv	0-5	0-5	550	−20	−25	−25-0-25
	400	370	Bake	Bake	0-5	0-20	170	−20	−10	−10-0-10
		380	Broil	Broil	0-60	0-5	389	−20	−10	−10-0-10
		390	Conv	Conv	0-10	0-10	390	−20	−25	−25-0-25
				Fan
		400		Conv	0-5	0-5	550	−20	−25	−25-0-25
	450	410	Bake	Bake	0-5	0-20	170	−20	−10	−10-0-10
		420	Broil	Broil	0-60	0-5	389	−20	−10	−10-0-10
		430	Conv	Conv	0-10	0-10	390	−20	−25	−25-0-25
				Fan
		440		Conv	0-5	0-5	550	−20	−25	−25-0-25
		450
		460
Normative	475	465	Bake	Bake	0-5	0-20	170	−20	−10	−10-0-10
		475	Broil	Broil	0-60	0-5	389	−20	−10	−10-0-10
		485	Conv	Conv	0-10	0-10	390	−20	−25	−25-0-25
				Fan
				Conv	0-5	0-5	550	−20	−25	−25-0-25
	500	490	Bake	Bake	0-5	0-20	170	−20	−10	−10-0-10
		500	Broil	Broil	0-60	0-5	389	−20	−10	−10-0-10
		510	Conv	Conv	0-10	0-10	390	−20	−25	−25-0-25
				Fan
		520		Conv	0-5	0-5	550	−20	−25	−25-0-25
	550	530	Bake	Bake	0-5	0-20	170	−20	−10	−10-0-10
		540	Broil	Broil	0-60	0-5	389	−20	−10	−10-0-10
		550	Conv	Conv	0-10	0-10	390	−20	−25	−25-0-25
				Fan
		560		Conv	0-5	0-5	550	−20	−25	−25-0-25
		570
Total by		380
degree

	TABLE A2
	Dynamic Bake

	Range per									Parametric
Common	degree	Temperature					Set	Parametric	Parametric	Cook
Values	° F.	range	Resistances		Preheat	Cook	Temp	preheat	cook	Range

Normative	350	340	Bake	Bake	0-5	0-41	170	−20	−40	−40-0-40
		350	Broil	Broil	0-60	0-5	389	−20	−40	−40-0-40
		360	Conv	Conv	0-10	0-10	390	−20	−60	−60-0-60
				Fan
				Conv	0-5	0-5	550	−20	−60	−60-0-60
	400	370	Bake	Bake	0-5	0-41	170	−20	−40	−40-0-40
		380	Broil	Broil	0-60	0-5	389	−20	−40	−40-0-40
		390	Conv	Conv	0-10	0-10	390	−20	−60	−60-0-60
				Fan
		400		Conv	0-5	0-5	550	−20	−60	−60-0-60
	450	410	Bake	Bake	0-5	0-41	170	−20	−40	−40-0-40
		420	Broil	Broil	0-60	0-5	389	−20	−40	−40-0-40
		430	Conv	Conv	0-10	0-10	390	−20	−60	−60-0-60
				Fan
		440		Conv	0-5	0-5	550	−20	−60	−60-0-60
		450
		460
Normative	475	465	Bake	Bake	0-5	0-41	170	−20	−40	−40-0-40
		475	Broil	Broil	0-60	0-5	389	−20	−40	−40-0-40
		485	Conv	Conv	0-10	0-10	390	−20	−60	−60-0-60
				Conv	0-5	0-5	550	−20	−60	−60-0-60
	500	490	Bake	Bake	0-5	0-41	170	−20	−40	−40-0-40
		500	Broil	Broil	0-60	0-5	389	−20	−40	−40-0-40
		510	Conv	Conv	0-10	0-10	390	−20	−60	−60-0-60
				Fan
		520		Conv	0-5	0-5	550	−20	−60	−60-0-60
	550	530	Bake	Bake	0-5	0-41	170	−20	−40	−40-0-40
		540	Broil	Broil	0-60	0-5	389	−20	−40	−40-0-40
		550	Conv	Conv	0-10	0-10	390	−20	−60	−60-0-60
				Fan
		560		Conv	0-5	0-5	550	−20	−60	−60-0-60
		570
Total by		380
degree

	TABLE A3
	Convection Bake

	Range per									Parametric
Common	degree	Temperature					Set	Parametric	Parametric	Cook
Values	° F.	range	Resistances		Preheat	Cook	Temp	preheat	cook	Range

Normative	350	340	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		350	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		360	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
				Conv	0-5	0-90	550	50	−25	−25-0-25
				Fan
	400	370	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		380	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		390	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		400		Conv		0-90	550	50	−25	−25-0-25
				Fan
	450	410	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		420	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		430	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		440		Conv	0-5	0-90	550	50	−25	−25-0-25
				Fan
		450
		460
Normative	475	465	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		475	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		485	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
				Conv		0-90	550	50	−25	−25-0-25
				Fan
	500	490	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		500	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		510	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		520		Conv		0-90	550	50	−25	−25-0-25
				Fan
	550	530	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		540	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		550	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		560		Conv	0-5	0-90	550	50	−25	−25-0-25
				Fan
		570
Total by		380
degree

	TABLE A4
	Dynamic Convection Bake

	Range per									Parametric
Common	degree	Temperature					Set	Parametric	Parametric	Cook
Values	° F.	range	Resistances		Preheat	Cook	Temp	pre heat	cook	Range

Normative	350	340	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		350	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		360	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
				Conv	0-5	0-90	550	50	−25	−25-0-25
				Fan
	400	370	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		380	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		390	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		400		Conv		0-90	550	50	−25	−25-0-25
				Fan
	450	410	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		420	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		430	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		440		Conv	0-5	0-90	550	50	−25	−25-0-25
				Fan
		450
		460
Normative	475	465	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		475	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		485	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
				Conv		0-90	550	50	−25	−25-0-25
				Fan
	500	490	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		500	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		510	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		520		Conv		0-90	550	50	−25	−25-0-25
				Fan
	550	530	Bake	Bake	0-55	0-5	170	50	−25	−25-0-25
		540	Broil	Broil	0-60	0-3	389	50	−25	−25-0-25
		550	Conv	Conv	0-45	0-10	390	50	−25	−25-0-25
		560		Conv	0-5	0-90	550	50	−25	−25-0-25
				Fan
		570
Total by		380
degree

This coating specification allows the appearance of stainless steel to be maintained for the user, giving it a clean appearance and easy maintenance, as well as helping a lot with cleaning.

TABLE C
Temp ° F.	Mode	Resistances	Time(s)	Intervals	Distance
350	Dynamic Bake	Bake	0-50	continuous cycle	d
350	Dynamic Bake	Bake	Off (3)	continuous cycle	d

For the time variable from 0-5 seconds. which is the first example although it can start from 0-3 seconds, which is the minimum time to switch on the resistance until this example, which can be from 0-50 seconds of resistance on time, it is possible to have intervals of 1 second until reaching this time of 50 seconds turned on, the same effect can be achieved for the variables of the specification temperature and its goal of keeping it within the specification dependent on the times, distance, power and combinations of parameters of tables A1 to A4 of combinations when using a bake resistance (17) at 100% or a combination that includes the bake resistance (17) with any of its on times mentioned above together with convection resistance (19) or broil resistance (15).

For the Dynamic Bake 350 function, once the variables specification temperature, distance, time, power have been described and it has been made clear that the combinations may or may not be used, the reference of tables A1 to A4 is described to continue with the use of the parameters ones and all their operating modes.

This Dynamic Bake 350 function can be selected with a user-selectable temperature range of +/−10 degrees, which can vary degree by degree depending on the user's perception if a higher or lower temperature is desired, which can be manually varied on the control; the Dynamic bake function according to table “A” can vary according to the resistances used, also with the parameters in the case of the Dynamic bake 350 function defined only with the “bake” resistance (17) which can vary with respect to the parameters “preheat”, or “cook”, “parametric cook range” and those that remain fixed “set temp” or temperature adjustment and “parametric preheat”, “preheat” varies from 0 to 5 in values of 1 that offers 5 points of variation, “cook” from 0-41 that varies in points of 1, which gives 41 points of variation, and finally the “parametric cook range” that varies from −40 to 40 passing through zero (0) in variation of 5, which offers us 17 points of variation, for this particular mode we have, which can be varied and protected together with the variables, a quantity of 3485×3 (Δd, ΔW, Δt) plus the ranges of each of these variables in combinations, covering only the first row of the matrix in tables A1 to A4 included in Table D.

TABLE D
bake resistance 350.
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40

In the Dynamic Bake 350 function the following iteration according to tables A1 to A4 would contemplate using the “broil” resistance (15) with the same variables considered in FIG. 5 except for the iteration of only using the broil resistance (15) at 100% for the cooking process as the variable “d” of FIG. 5 does not apply since the bake resistance (17) does not switch on and the resistance that performs the preheat is the broil resistance (15); however, in this case the variables of power and time also play a crucial role in providing the user the desired result with this iteration table D.1 describes the parameters and their combinations represent the number of 5100×2, (ΔW, Δt), plus the ranges of the variables using the parameters “preheat”, “cook” and the “parametric cook range”, while the other variables in table D.1 remain fixed.

TABLE D.1
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Broil	0-60	0-5	389	−20	−40	−40-0-40

In the case of the iterations to achieve the desired temperatures for the user with the Dynamic Bake 350 function using a combination of “bake” resistance (17) and “broil” resistance (15), all the variables come into play and the combinations grow, the variables of the distance “d”, the resistance power and the time of each of the resistances on and off; here we must take into account the time that these are on can vary from 0-3 to a time of 0-50 alternating each of the resistances (“bake” (17) and “broil” (15)), the distance “d” will vary according to this condition always to obtain the intended cooking result and the specification temperature; together they offer a number of combinations of 8585×3 in the variables of table “A” which are included with their variations (Δd, ΔW, Δt) together with their operating ranges which makes the working range wider to obtain the expected result.

The Dynamic Bake 350 function can be given with the iterations of the bake (17) and convection (19) resistances. In this case also all the variables apply both from FIG. 6 to tables A1 to A4 of combinations, table D.2 exemplifies the parametric values that are included and their working ranges, the variables are “preheat”, “cook” and “parametric cook range”; the “preheat” can vary from 0-5 in steps of 1 in the “bake” resistance (17) and from 0-10 in steps of 1 for the convection fan resistance; the “cook” value from 0-41 for “bake” and from 0-10 for the convection fan resistance; the “parametric cook range” of −40-0-40 for bake in intervals of 5 and −60-0-60 in intervals of 5 for the convection fan resistance, all this together with the variables in FIG. 6 offer the combinations of 5985×3 for the variations (Δd, ΔW, Δt) with each of the ranges, which expands the protection of combinations always maintaining the cooking for the user and the material specification temperature within the safety ranges.

TABLE D.2
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40
Conv	0-10	0-10	390	−20	−60	−60-0-60
Fan

In the third iteration of individual combinations of the resistances for the Dynamic Bake 350 function, the case arises in which for cooking both in the “preheat” stage as well as in stable cooking, the 3 resistances are used, the bake resistance (17), the broil resistance (15) and the convection resistance (19) that in any of the 3 cases can be simple or double and multi-step as previously mentioned; in this case and following tables A1 to A4 of combinations for the parameters all the variables come into function as shown in table D.3, the preheat, the cooking variable and the parametric cook range variable, the others can be considered fixed, the preheat operating ranges or “preheat” for the bake resistance or “bake” (17) are 0-5 in increments or decrements of 1, for the broil resistance or “broil” (15) 0-60 in increments or decrements of 1 and for the convection fan resistance of 0-10 in increments or decrements of 1; the cooking value or “cook” for the bake resistance or “bake” (17) with ranges from 0-41 in steps of 1 up or down, the broil resistance or “broil” (15) from 0-5 in steps of 1 up or down and the convection fan resistance from 0-10 in steps of 1 up or down; the parametric cook range or “parametric cook range” values for the bake resistances or “bake” (17) are between −40-0-40 in increments or decrements of 5 points, the broil resistance or “broil” (15) between −40-0-40 the same in increments or decrements of 5 points and the convection fan resistance between −60-0-60 the same as the previous ones for these values with increments or decrements of 5 points, all these variables offer the protection combinations with a number of 11085×3 taking into account the ranges of the variables (Δd, ΔW, Δt) the combinations increase greatly, the times can vary for each of the resistances from 0-3 to 0-50, alternating between the on and off switches and the distance variations of the variable “d”, which are directly functional as explained above together with the variation of times and power in FIG. 5.

TABLE D.3
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40
Broil	0-60	0-5	389	−20	−40	−40-0-40
Conv	0-10	0-10	390	−20	−60	−60-0-60
Fan

All of the selections offered to the user on the Dynamic bake functions control can be expressed in similar terms to those explained above for the Dynamic Bake 350 function with the most common temperatures used for cooking listed in table B.1 for cooking temperatures.

TABLE B.1
common cooking temperatures

	Common Cooking Values	Range per degree ° F.

	Minimum	170
	Normative	350
		400
		450
	Normative	475
		500
		550

These temperatures, although they may be common for the user's cooking, are not the only ones; they can be varied by the user degree by degree, with the minimum temperature (in degrees Fahrenheit) being 170 and the maximum being 550. The temperatures that the user can select will depend on the performance offering that is provided, in this case for the Dynamic Bake function, regardless of the temperature, with the combinations of parameters and variations to keep the materials and finishes within specifications. In the Dynamic Bake function, the most common functions are included in Table B and are listed below to describe some of their combinations in the same way as in the previous example, which was the Bake 350 function plus the cooling and heating options dependent on each function selected within the control options.

The Dynamic Bake 400 (DB400) function, as in 350, can have the same combinations using the resistances according to tables A1 to A4, only bake resistance or “bake” (17) with its variations in FIG. 6, the bake resistances or “bake” (17) with broil resistances or “broil” (15), the bake resistances or “bake” (17) with convection resistances (19), the convection resistance (19) with broil resistances or “broil” (15) or the 3 intermittent resistances in on and off cycles, the combinations for each of the functions listed together with the conjugate of tables A1 to A4 for each of the elements are shown below.

Table D.4 exemplifies the Dynamic Bake 400 function using only the bake resistance (17) and its parametric variants that in combinations translates to 625×3 combinations that represent the variations of FIG. 6 together with their operating ranges to give the cooking result and maintain the specification temperatures.

TABLE D.4
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40

Table D.5 shows the Dynamic Bake 400 function using only the broil resistance or “broil” (15) together with its varying parameters with a number of combinations of 3485×2; in this case as in the example of the Dynamic Bake 350 function the distance “d” in FIG. 6 is not representative, since to reach preheat and maintain stable cooking the broil resistance or “broil” (15) would be used, while all other variables remain with their ranges as previously explained.

TABLE D.5
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Broil	0-60	0-5	389	−20	−40	−40-0-40

Table D.6 shows the Dynamic Bake 400 function using only the convection fan resistance together with its parametric variants with a number of combinations of 5100×2; in this case as in the example of the Dynamic Bake 350 function the distance “d” in FIG. 5 is not representative since to reach preheat and maintain stable cooking the convection resistance (19) will be used, while all the other variables remain with their ranges as was previously explained.

TABLE D.6
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Conv	0-10	0-10	390	−20	−60	−60-0-60
Fan

After these combinations, are the individual resistances, come the resistance combinations of the “bake” resistances (17) with the broil resistance (15), the bake resistance (17) with the convection fan resistance, the broil resistance (15) with the convection fan resistance, when the bake resistance (17) is not involved in the combinations the distance “d” in FIG. 5 does not come into play. Tables D.7 to D.9 illustrate the parameters of these combinations.

TABLE D.7
Bake (17) or broil (15) resistances
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40
Broil	0-60	0-5	389	−20	−40	−40-0-40

TABLE D.8
Bake resistances (17)- convection fan
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40
Conv	0-10	0-10	390	−20	−60	−60-0-60
Fan

TABLE D.9
“Broil” resistances (15)- convection fan
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Broil	0-60	0-5	389	−20	−40	−40-0-40
Conv	0-10	0-10	390	−20	−60	−60-0-60
Fan

Table D.10 shows us the use of the 3 resistances that would be used in the on and off intervals according to the time variable. These resistances can vary their on times from 0-3 to 0-50 seconds and the parametric variables enter in preheat, cook and parametric cook range, which results in 9210×3 combinations, which are the variables of the (Δd, ΔW, Δt), distance, power and on times, with their operating ranges that increase the protection combinations.

TABLE D.10
DB400 bake” (17) or broil (15) resistances- convection fan
DYNAMIC BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-5	0-41	170	−20	−40	−40-0-40
Broil	0-60	0-5	389	−20	−40	−40-0-40
Conv	0-10	0-10	390	−20	−60	−60-0-60
Fan

For all these combinations according to tables A1 to A4, for the Dynamic Bake function and following the explanations above for each of the common and standard temperatures offered for the user selection degree by degree, there is a number of 210780×the ranges of the variables of (Δd, ΔW, Δt), distance, power and time.

Within the ranges previously explained for both traditional bake and for the Dynamic Bake function, all the combinations available within tables A1 to A4 and table D.11 with the parameters of preheat, cooking, parametric cook range, the fixed variables of set temp or temperature adjustment, parametric preheat and parametric cook together with the variables in FIG. 5 that represent the geometric, thermodynamic and electrical movements (Δd, ΔW, Δt), the resulting combinations are approximately 271530 and taking into account the user's selection degree by degree from minimum to maximum temperature in Table B, the combinations result in an approximate number of 103181400.

TABLE D.11
Traditional Bake and Dynamic Bake.

Bake	Dynamic Bake

Preheat	Cook	Set	Parametric	Parametric	Parametric	Preheat	Cook	Set	Parametric	Parametric	Parametric
		Temp	Preheat	cook	cook			Temp	Preheat	Cook	cook
					range						range

The next function to take into account and exemplify within the dynamic cooking modes is the Dynamic Convection Bake function, this cooking mode adds another variable that helps both the user with the final performance of the food and the heat distribution within the cavity to improve and maintain an air movement that improves the thermodynamic layers on the surface of the material with the coating, particularly a TEON coating, this variable adds an element to the part of the diagrams that is the convection fan that moves the interior air; the outlets and behaviors can be seen in FIG. 6, which is only illustrative and is not restrictive of the geometry.

The element added for protection also adds new iterations based on Tables A1 to A4 and Table D.13; the convection motor can be switched on and off at the rate of one more resistance by adding the convective factor in the iterations for the Dynamic convection bake function. FIG. 7 is only illustrative for possible fan resistance and fan positions without being restrictive of the geometry shown.

The first mode used for the Dynamic Convection Bake function is mode 350, which in the user mode allows lowering or raising the temperature manually according to its use and the performance of the units, the Dynamic Convection bake function according to tables A1 to A4 can vary according to the resistances used, also with the parametric ones in the case of the Dynamic Convection bake 350 function defined only with the bake resistance (17) it can vary with respect to the parameters “preheat”, “cook”, “parametric cook range” and those that remain fixed “set temp” or temperature setting and “parametric preheat”, “preheat” varies from 0 to 55 in values of 1 that offers us 55 points of variation, the “cook” from 0-5 that varies in points of 1 that gives us 5 points of variation and finally the “parametric cook range” that varies from −25 to 25 passing through zero in variation of 5, which offers us 11 points of variation, for this particular mode we have and can vary and protect together with the variables an amount of 3025×4 (Δd, ΔW, Δt, Conv) plus the ranges of each of these variables in combinations, covering only the first row of the matrix in tables A1 to A4 for the Dynamic convection bake function included in Table D.14, for this combination the variable (Conv), may or may not switch on depending on the cooking result search, which duplicates the combinations to be protected in this document. Table D.14 shows the combination of bake resistance (17) as described above. This figure is similar to the first row of the Dynamic bake 350 function by adding the convective variable.

TABLE D.14
Bake Dynamic Convection Bake Resistance
DYNAMIC CONVECTION BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-55	0-5	170	50	−25	−25-0-25

In the Dynamic Bake 350 function the following iteration according to tables A1 to A4 would contemplate using the broil resistance or “broil” (15) with the same variables considered in FIG. 5 except for the iteration of only using the broil resistance or “broil” (15) at 100% for the cooking process as the variable “d” of FIG. 5 does not apply since the bake resistance or “bake” (17) does not switch on and the resistance that performs the preheat is the broil resistance (15); however, in this case the variables of power and time also play a crucial role in providing the user the desired result with this iteration table D.1 describes the parameters and their combinations represent the number of 1980×3, (ΔW, Δt, Conv), plus the ranges of the variables using the parameters “preheat”, “cook” and the “parametric cook range”, while the other variables in table D.1 remain fixed.

TABLE D.15
DYNAMIC CONVECTION BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Broil	0-60	0-3	389	50	−25	−25-0-25

This case where the convection variable together with its resistance represent the movement part is illustrated in Table D.16, where this movement can be used to heat the cavity, the variable “d” in FIG. 6 is not applicable as in the case of broil at 100%, the others continue with their normal variation elements for both the parametric variables and the geometric, electrical and time variables, based on the fact that there is a number of combinations of approximately 4950×3 (ΔW, Δt, Conv) plus the operating ranges and the convective variable that doubles the options.

TABLE D.16
DYNAMIC CONVECTION BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Conv	0-45	0-10	390	50	−25	−25-0-25

In the case of the iterations to achieve the desired temperatures for the user with the Dynamic Bake 350 function using a combination of bake resistance (17) and “broil” resistance (15), all the variables come into play and the combinations grow, the variables of the distance “d”, the resistance power and the time of each of the resistances on and off; here we must take into account the time that these are on can vary from 0-3 to a time of 0-50 alternating each of the resistances (bake (17) and broil (15)), the distance “d” will vary according to this condition always to obtain the intended cooking result and the specification temperature; together they offer a number of combinations of 5005×4 in the variables of table “A” which are included with their variations (Δd, ΔW, Δt, Conv)) together with their operating ranges which makes the working range wider to obtain the expected result.

TABLE D.17
“Bake” (17) and “broil” (15) resistances.
DYNAMIC CONVECTION BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-55	0-5	170	50	−25	−25-0-25
Broil	0-60	0-3	389	50	−25	−25-0-25

The Dynamic Bake 350 function can be given with the iterations of the bake or “bake” (17) and convection (19) resistances. In this case also all the variables apply both from FIG. 5 to tables A1 to A4 of combinations plus the convective variable, table D.2 exemplifies the parametric values that are included and their working ranges, the variables are preheat, cook and parametric cook range; preheat can vary from 0-55 in steps of 1 in the bake resistance (17) and from 0-45 in steps of 1 for the convection fan resistance; the cook value from 0-5 for bake and from 0-10 for the convection fan resistance; the parametric cook range of −25-0-25 for bake in intervals of 5 and −25-0-25 in intervals of 5 for the convection fan resistance, all this together with the variables in FIG. 6 offer the combinations of 5985×4 for the variations (Δd, ΔW, Δt, Conv) with each of the ranges, which expands the protection of combinations always maintaining the cooking for the user and the material specification temperature within the safety ranges and illustrated in Table D.18.

TABLE D.18
“Bake” (17)- Convection (19) resistances.
DYNAMIC CONVECTION BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-55	0-5	170	50	−25	−25-0-25
Conv	0-45	0-10	390	50	−25	−25-0-25

In the following iteration of individual combinations of the resistances for the Dynamic Convection Bake 350 function, the case arises in which for cooking both in the preheat stage as well as in stable cooking, there is the use of the 3 resistances, the bake resistance (17), the broil resistance (15) and the convection resistance (19) that in any of the 3 cases can be simple or double and multi-step as previously mentioned; in this case and following tables A1 to A4 of combinations for the parameters all the variables apply as shown in table D.19, the preheat, the cooking variable and the parametric cook range variable, while the others can be considered fixed, In addition to the integration of the convection variable which duplicates this according to whether or not it is used; the preheat operating ranges for the bake resistance (17) are 0-55 in increments or decrements of 1, for the broil resistance (15) 0-45 in increments or decrements of 1 and for the convection fan resistance 0-90 in increments or decrements of 1; the “cook” value for the bake resistance (17) with ranges from 0-5 in steps of 1 up or down, the “broil” resistance (15) from 0-10 in steps of 1 up or down and the convection fan resistance from 0-90 in steps of 1 up or down; the parametric cook range values for the bake resistances (17) are between −25-0-25 in increments or decrements of 5 points, the “broil” resistance (15) between −25-0-25 the same in increments or decrements of 5 points and the convection fan resistance between −25-0-25 the same as the previous ones for these values with increments or decrements of 5 points, all these variables offer the protection combinations with a number of 9955×4 taking into account the ranges of the variables (Δd, ΔW, Δt, Conv) the combinations increase, the times can vary for each of the resistances from 0-3 to 0-50, alternating between the on and off switches and the distance variations of the variable “d”, which are directly applicable as explained above together with the variation of times and powers in FIG. 6 in addition to the integration of the range of the convective variable.

TABLE D.19
“Bake” (17)- “broil” (15)-convection (19) resistances
DYNAMIC CONVECTION BAKE

			Set Temp	Parametric	Parametric	Parametric
	Preheat	Cook	° F.	preheat	cook	cook range

Bake	0-55	0-5	170	50	−25	−25-0-25
Conv	0-45	0-10	390	50	−25	−25-0-25
Conv	0-5	0-90	550	50	−25	−25-0-25
Fan

In the same way as the previous mode and combining table B of common temperatures, all other temperatures can be described in the same way as for the Dynamic Bake function, which for the user and with this control can be selected individually and with increments or decrements of 1 degree.

The Dynamic Convection Bake 400 (DCB400) function, as in DCB350, can have the same combinations using the resistances according to Tables A1 to A4, only the bake resistance (17) with its variations of FIG. 5, the bake resistances (17) with broil (15), the bake resistances (17) with convection (19), the convection resistance (19) with broil (15) or the 3 intermittent resistances in on and off cycles, also in this case as already mentioned the entry of the convection variable, the combinations for each of the listed functions together with the conjugate of tables A1 to A4 for each of the elements are shown in Table D.20

TABLE D.20
common temperatures and resistances. Dynamic Conv Bake and Conv Fan

Dynamic Convection Bake

Range				Set Temp	Parametric	Parametric	Parametric
by ° F.		Preheat	Cook	° F.	preheat	cook	Cook Range

350	Bake	0-55	0-5	170	50	−25	−25-0-25
	Conv	0-45	0-10	390	50	−25	−25-0-25
	Conv	0-5	0-90	550	50	−25	−25-0-25
	Fan
400	Bake	0-55	0-5	170	50	−25	−25-0-25
	Broil	0-60	0-3	389	50	−25	−25-0-25
	Conv	0-45	0-10	390	50	−25	−25-0-25
	Conv		0-90	550	50	−25	−25-0-25
	Fan
450	Bake	0-55	0-5	170	50	−25	−25-0-25
	Broil	0-60	0-3	389	50	−25	−25-0-25
	Conv	0-45	0-10	390	50	−25	−25-0-25
	Conv	0-5	0-90	550	50	−25	−25-0-25
	Fan
475	Bake	0-55	0-5	170	50	−25	−25-0-25
	Broil	0-60	0-3	389	50	−25	−25-0-25
	Conv	0-45	0-10	390	50	−25	−25-0-25
	Conv		0-90	550	50	−25	−25-0-25
	Fan
500	Bake	0-55	0-5	170	50	−25	−25-0-25
	Broil	0-60	0-3	389	50	−25	−25-0-25
	Conv	0-45	0-10	390	50	−25	−25-0-25
	Conv		0-90	550	50	−25	−25-0-25
	Fan
550	Bake	0-55	0-5	170	50	−25	−25-0-25
	Broil	0-60	0-3	389	50	−25	−25-0-25
	Conv	0-45	0-10	390	50	−25	−25-0-25
	Conv	0-5	0-90	550	50	−25	−25-0-25
	Fan

Taking into account the traditional cooking modes, and the dynamic cooking modes of the protection elements focused on the user to offer a different way of cooking faster, more effective and with energy savings using the key protection elements of this work, which are the stainless steel cavity, the TEON coating and the parametric ones for the on/off of all the variables that were discussed including the geometric, electrical and thermodynamic variables.

The combinations once all the elements are taken into account are close to an approximate number of 839 986 200, without taking into consideration each of the ranges of the elements (Δd, ΔW, Δt, Conv), only taking into account individual variables. Each of the elements involved in this number of combinations gives us an estimate of everything that is protected in this document along with its variables and movements.

TABLE F
resistance power values.

	Min	Max

	Convection	100	5000
	Broil	100	8000
	Bake	100	8700

The values in Table F are not unique and can vary between 100 and 5000 for resistances in intervals of 1.

EXAMPLES

Dynamic Bake

Preheat begins with heating in the upper quarter (1) of the cavity in an adaptive phase with a set temperature for a time of 55 seconds. Continuing with the convection fan drive with a set temperature with compensation values of −20. Continuing with an oscillation of the set temperature. The heating elements start to switch on, first the Bake function starts with an adaptive phase with a set temperature for 41 seconds, leaving 1 second of adaptive phase. The heating of the bake element (17) began for 5 seconds, in order to have an adaptive phase lasting 6 seconds in a temperature range. Finishing with the temperature compensation parameters with these values at each temperature:

• • temperature value 76.67° C. (170° F.) with offset value equal to 10
  • temperature value 198.34° C. (389° F.) with offset value equal to −2
  • temperature value 198.89° C. (390° F.) with offset value equal to 1
  • temperature value 287.78° C. (550° F.) with offset value equal to 1

Dynamic Convection Bake

Preheat begins with heating in the upper quarter (1) of the cavity and the “Bake” function for 55 seconds with the adaptive temperature phase. The broil element (15) with an adaptive phase of 45 seconds. With the convection fan in a preheat phase for a time of 60 seconds. The offset values of the temperatures of 76.67° C. (170° F.), 198.34° C. (389° F.), 198.89° C. (390° F.) and 287.78° C. (550° F.) are all 50. After preheat is complete, the temperature oscillation begins (76.67° C. (170° F.), 198.34° C. (389° F.), 198.89° C. (390° F.), 287.78° C. (550° F.)) with value 1. Switching on of the convection element for 15 seconds starts. Continuing with the “bake” function (17) for 5 seconds. The broil element (15) switches on for 3 seconds. We leave an adaptive phase for the heat for 5 seconds. The convection fan (16) will last 90 seconds on, after that time it will have 10 seconds with an adaptive phase for heat that will be repeated 2 times. Ending with performance compensation tables for temperatures (76.67° C. (170° F.), 198.34° C. (389° F.), 198.89° C. (390° F.), 287.78° C. (550° F.)) with the value of −4. Finishing with the temperature compensation parameters with these values at each temperature.

• • temperature value 76.67° C. (170° F.) with offset value equal to −25
  • temperature value 198.34° C. (389° F.) with offset value equal to −25
  • temperature value 198.89° C. (390° F.) with offset value equal to −25
  • temperature value 287.78° C. (550° F.) with offset value equal to −25

A person skilled in the art can modify the structure described herein. However, it should be noted that this description relates to preferred embodiments of the invention, and is provided for illustrative purposes only, and should not be understood as limiting the invention. All obvious modifications in the spirit of the invention, such as changes in the shape, material, and dimensions of the elements that make up the invention, should be considered within the scope of the attached claims.

The invention has been described in an illustrative manner, and it should be understood that the terminology used herein is intended to correspond to the nature of the words of the description rather than to provide a limitation.

Obviously, many modifications and variations of the present invention are possible in light of the above teachings. Therefore, it should be understood that within the scope of the invention described, the invention may be practiced otherwise than as specifically described.